Lamb, Mango And Pecan Salad

The sweetness of mango and the crunch of pecans makes this salad a summer-time favourite.

The ingredient of Lamb Mango And Pecan Salad

• 750g lean lamb backstraps trimmed
• olive oil cooking spray
• 2 lebanese cucumbers
• 2 mangoes
• 1 3 cup pecan nuts roughly chopped
• 120g baby rocket washed dried
• 1 2 cup low fat yoghurt
• 1 tablespoon mango chutney

The Instruction of lamb mango and pecan salad

• heat a non stick frying pan over medium high heat spray lamb with oil season with salt and pepper add lamb to hot frying pan cook for 3 to 4 minutes each side for medium or until cooked to your liking transfer to a plate cover with foil stand for 10 minutes slice diagonally place into a large bowl
• meanwhile using a vegetable peeler run peeler down length of each cucumber to form ribbons cut cheeks from mangoes cut flesh into cubes set aside one quarter of the mango add remaining mango pecans rocket and cucumber to lamb toss gently
• place reserved mango yoghurt and chutney into a food processor process until smooth season with salt and pepper arrange salad on serving plates drizzle with dressing serve

Nutritions of Lamb Mango And Pecan Salad

calories: 388 136 calories
calories: 15 3 grams fat
calories: 3 4 grams saturated fat
calories: 19 8 grams carbohydrates
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calories: 40 9 grams protein
calories: 115 milligrams cholesterol
calories: 189 milligrams sodium
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